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Provençal Leg of Lamb

Recipe adapted from Mastering the Grill

Many cooks are scared off by lambís chewy texture; others marinate the meat to oblivion with powerful wine sauces. But take these words to heart: A good piece of lamb will not taste gamy if itís cooked properly (ideally, medium-rare) and well-seasoned; instead, it will be tender and full of a distinctive flavor that goes nicely with the smoke and searing that a good grill provides. Few things are as impressive to grill as a leg of lamb, which can be cooked with the bone (which takes longer); deboned and flattened (i.e., butterflied); or deboned, rolled, and tied (which makes it easiest to grill uniformly), as suggested here. This simple recipe pairs roasted garlic with a mix of Provençal herbs such as rosemary, thyme, fennel, and basil. Remember, the idea is to complement and bring out lambís own flavor, not to silence it.
Serves 10 to 12


  • 1/4 cup roasted-garlic paste
  • 1 tablespoon plus 1 tsp Provençal herb rub (rosemary, thyme, fennel, basil, pepper, salt, garlic salt, ground dried orange peel)
  • 1 boneless leg of lamb (butt end), about 4 lbs
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper
  • oil for coating grill grate


  1. Mix the garlic paste and 1 teaspoon of the herb rub together, and rub over the interior of the leg of lamb. Roll the lamb into a compact roast, and tie it in place with heavy-duty kitchen twine.
  2. Mix the remaining tablespoon of herb rub with the olive oil, and rub over the outside of the roast. Season with salt and pepper.
  3. Heat grill. Brush the grill grate with oil. Put the lamb on the grill away from the heat, cover grill, and cook until an instant-read thermometer inserted into the thickest part of the breast reads 135°F for medium-rare, about 1 hour and 15 minutes. If you are using charcoal, you may have to replenish the coals after an hour.
  4. Remove the lamb and set on a platter with tongs and a spatula. Let rest for 8 to 10 minutes; remove the twine, slice, and serve.
  5. When ready to cook, brush and oil the grill grate. Drain the marinade from the cod, and discard the marinade. Generously brush each piece of fish on both sides with the basting mixture. If using a fish basket, spray or brush it with oil and fasten the marinated cod inside. Place the fish or the fish basket on the hot grate, and grill until the cod is cooked through, 4 to 6 minutes per side. If grilling the fillets directly on the grate, arrange them on a diagonal to the bars, then rotate them a quarter-turn after 2 minutes on each side to create crosshatch grill marks. Turn the cod over when the bottom is golden brown. To test for doneness, press the fish with your fingers; it should break into clean flakes. Brush the fish with any remaining basting mixture as it cooks. Serve with lemon wedges.
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